Journal articles: 'Rice flour Food Cooking (Rice flour) Extrusion process'

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Yağcı, S., and F. Göğüş. "Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods." Food Science and Technology International 15, no. 6 (December 2009): 571–81. http://dx.doi.org/10.1177/1082013209353078.

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Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

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Tao, J., G. Davidov-Pardo, B. Burns-Whitmore, E. M. Cullen, and Y. O. Li. "Effects of edible insect ingredients on the physicochemical and sensory properties of extruded rice products." Journal of Insects as Food and Feed 3, no. 4 (November 30, 2017): 263–78. http://dx.doi.org/10.3920/jiff2017.0030.

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Entomophagy, or the practice of consuming insects, can provide a nutritious relief to many malnourished people. Currently, two billion people from over 113 countries consume some 2,000 recorded edible insects as part of their traditional diets. Many of these insects contain adequate amounts of protein, fat, vitamins, and minerals that are comparable to commonly eaten livestock. Accordingly, the goal of this study was to investigate the feasibility of incorporating edible insect flours in an extruded rice product. Four formulations were developed, including cricket or locust flours at 10 or 15% addition levels, respectively. The extrusion was easier to proceed when making the two cricket formulations than making the two locust formulations. This could be attributed to higher fat content and lower dietary fibre in cricket flour, which may have enhanced the extrusion process to some extent. Nutritional analysis suggested these insect rice formulations are good sources of protein, fat, dietary fibre and iron. Physicochemical properties of the novel insect rice products were assessed against a reference, market brown rice. Overall, the insect rice was found to have darker colour than the reference and to be softer and stickier in texture after cooking. Sensory evaluations involving 120 untrained panellists suggested cricket formulations at 10% and 15% levels were well accepted based on colour, aroma, flavour and mouthfeel. Both cricket formulations warrant continuing optimisation, however, the 15% locust formulation was least preferred by the sensory panel. In conclusion, as a staple food providing 20% of the world’s dietary energy and consumed by more than 1 billion people, rice is an ideal vehicle to deliver nutrients carried by edible insects. The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the ‘yuck’ factor associated with intact insects.

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Konrade, Daiga, and Dace Klava. "Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition." Rural Sustainability Research 38, no. 333 (November 1, 2017): 24–31. http://dx.doi.org/10.1515/plua-2017-0009.

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Abstract Vegetable processing in food industry results in significant amount of by-products – peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g−1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g−1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g−1 DW.

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Ilo, S., Y. Liu, and E. Berghofer. "Extrusion Cooking of Rice Flour and Amaranth Blends." LWT - Food Science and Technology 32, no. 2 (March 1999): 79–88. http://dx.doi.org/10.1006/fstl.1998.0497.

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Hagenimana, Anastase, Xiaolin Ding, and Tao Fang. "Evaluation of rice flour modified by extrusion cooking." Journal of Cereal Science 43, no. 1 (January 2006): 38–46. http://dx.doi.org/10.1016/j.jcs.2005.09.003.

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GUHA, MANISHA, and S. ZAKIUDDIN ALI. "CHANGES IN RHEOLOGICAL PROPERTIES OF RICE FLOUR DURING EXTRUSION COOKING." Journal of Texture Studies 42, no. 6 (June 27, 2011): 451–58. http://dx.doi.org/10.1111/j.1745-4603.2011.00306.x.

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Eggum, Bjørn O., Bienvenido O. Juliano, Maria Gracia B. Ibabao, and Consuelo M. Perez. "Effect of extrusion cooking on nutritional value of rice flour." Food Chemistry 19, no. 3 (January 1986): 235–40. http://dx.doi.org/10.1016/0308-8146(86)90073-7.

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Choi, Ok-Ja, Chang-Cheng Zhao, Kashif Ameer, and Jong-Bang Eun. "Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base." International Journal of Food Engineering 17, no. 6 (June 1, 2020): 473–83. http://dx.doi.org/10.1515/ijfe-2019-0157.

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Abstract The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p < 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p < 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.

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Pudjihastuti, Isti, Edy Supriyo, and Hafiz Rama Devara. "PENGARUH RASIO BAHAN BAKU TEPUNG KOMPOSIT (UBI KAYU, JAGUNG DAN KEDELAI HITAM) PADA KUALITAS PEMBUATAN BERAS ANALOG." Gema Teknologi 21, no. 2 (April 30, 2021): 61–66. http://dx.doi.org/10.14710/gt.v21i2.32923.

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The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.

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Florentina, Florentina, Elvira Syamsir, Dase Hunaefi, and Slamet Budijanto. "Teknik Gelatinisasi Tepung Beras untuk Menurunkan Penyerapan Minyak Selama Penggorengan Minyak Terendam (Gelatinization Technique of Rice Flour to Reduce Oil Uptake during Deep Fat Frying)." Agritech 36, no. 4 (February 25, 2017): 387. http://dx.doi.org/10.22146/agritech.16760.

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Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion, and cooking rice on water holding capacity, degree of gelatinization, and oil uptake. Oil uptake was analyzed by using food model that substituted with 50 % pregelatinized flour. Results indicated that degree of gelatinization and water holding capacity of pregelatinized flour by drum drying was higher than extrusion and cooking rice. The highest reducing oil uptake of product was produced using pregelatinized flour by drum dryer was 33.70 % while by extruder which was 13.32 % and rice cooker was 10.09 %ABSTRAKTepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %.

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Sukamto, S., and D. G. Patria. "The utilization of flour made of the non-milled rice as analog rice ingredients." Food Research 4, no. 5 (April 29, 2020): 1427–34. http://dx.doi.org/10.26656/fr.2017.4(5).108.

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The continual increment of a population requires sufficient food, while agricultural land for rice cultivation keeps on declining. Therefore, the habit of consuming rice needs to be reduced. This study was aimed to get the best quality analog rice from non-milled rice based on the proportion of raw materials, time, and sensory. This study used the ingredients of cassava flour, sorghum, sweet potatoes, corn + lablab bean, and soybeans. Cooking oil, salt, glycerol monostearate, Na-alginate, and sodium three polyphosphates were used as additional ingredients and mixed in various formulation/ratios. These formula ingredients were extruded using KL Protecal Twin-screw to produce analog rice grains. A randomized block design was used in this study. The randomized block design was repeated three times. In order to determine the best treatment, this study employed the 5% LSD test. The results of this study showed that flour from cassava, sweet potato, sorghum, corn + lablab bean, and soybeans can be formulated as an analog rice ingredient. Cassava flour, sweet potato, sorghum, corn + lablab bean were used as the source of carbohydrates, and the soy flour was used as a source of protein. This study found that the best ratio would be 4.5: 4.5: 1 for cassava flour: 50% corn + 50% lablab bean flour: soy flour. The cooking process required 1.5 mL to 2 mL of water per gram of analog rice, and the cooking time would be 10-15 mins. The sensory values of color, taste, aroma, and texture were on the scale of average like to very like.

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Becker, Fernanda Salamoni, Eduardo da Costa Eifert, Manoel Soares Soares Junior, July-Ana Souza Tavares, and Ana Vânia Carvalho. "Physical and functional evaluation of extruded flours obtained from different rice genotypes." Ciência e Agrotecnologia 38, no. 4 (August 2014): 367–74. http://dx.doi.org/10.1590/s1413-70542014000400007.

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The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.

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Kaur, Gurkirat, Savita Sharma, and Baljit Singh. "Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking." International Journal of Food Engineering 10, no. 3 (September 1, 2014): 503–10. http://dx.doi.org/10.1515/ijfe-2012-0112.

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Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.

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Ascheri, Diego Palmiro Ramirez, Luis Henrique Cavalcante, José Luis Ramírez Ascheri, and Carlos Wanderlei Piler de Carvalho. "Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse." Semina: Ciências Agrárias 37, no. 2 (April 26, 2016): 737. http://dx.doi.org/10.5433/1679-0359.2016v37n2p737.

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The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w) with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C), maximum viscosity (690-1146 cP), breakdown viscosity (0-175 cP) and retrogradation (613-1382 cP) were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.

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JAYA SHANKAR, T., and S. BANDYOPADHYAY. "PROCESS VARIABLES DURING SINGLE-SCREW EXTRUSION OF FISH AND RICE-FLOUR BLENDS." Journal of Food Processing and Preservation 29, no. 2 (April 2005): 151–64. http://dx.doi.org/10.1111/j.1745-4549.2005.00020.x.

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Bouasla, Abdallah, and Agnieszka Wójtowicz. "Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure." Processes 9, no. 4 (April 15, 2021): 693. http://dx.doi.org/10.3390/pr9040693.

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In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta quality attributes (water absorption, cooking loss, firmness, stickiness and microstructure) and extrusion response (specific mechanical energy). Our results showed that feed moisture significantly affected all tested quality attributes of the rice pasta, while screw speed exhibited a significant effect on all quality attributes except cooking time and stickiness. Moreover, raising the feed moisture increased the cooking time, water absorption, cooking loss, hardness and stickiness, but decreased the firmness at high screw speed. In addition, increasing the screw speed enhanced the cooking loss and hardness, but diminished the water absorption and firmness of pasta with low feed moisture. Rice pasta prepared with 30% moisture content and at 80 rpm showed adequate quality, as confirmed by a firm texture and low cooking loss and stickiness. Microstructure analysis showed a compact and dense internal structure of the dry pasta, and the surface was smooth and even when at least 30% moisture was applied at 80 rpm screw speed during processing.

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Sholichah, Enny, N. Indrianti, LE Yulianti, A. Sarifudin, and W. Kiatponglarp. "Impact of tempeh flour supplementation on the properties of non-gluten pasta product." African Journal of Food, Agriculture, Nutrition and Development 20, no. 07 (December 18, 2020): 16905–21. http://dx.doi.org/10.18697/ajfand.95.19485.

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Gluten-free products are needed by people with gluten allergy such as celiac disease and autism. The consumption of gluten-free products rises annually and, therefore, there is potential in the development of gluten-free products. Most of the non-gluten pasta products(NGP) contain a low amount of protein. In this study, NGP prepared from modified cassava flour (mocaf) (40%), rice flour (35%), and maize flour (25%), was supplemented with tempeh flour as a source of protein. In this research, NGP was prepared by extrusion.The cooked dough was extruded using a single screw extruder (screw diameter, 60 mm, locally manufactured by the Research Centre for Appropriate Technology-Indonesian Institute of Sciences, Subang, West Java Indonesia.The procedure of making NGP involved mixing all ingredients, steaming, extrusion, tempering, drying,and packaging. The effect of tempeh flour supplementation (0%, 2.5%, 5%, 7.5%, 10%, 12.5%, and 15% (w/w))on the properties of NGP product was evaluated. The parameters of NGP that were evaluated included chemical properties, texture profile, elongation break, cooking properties, crystallinity structure, and morphological properties. The chemical properties included proximate and mineral content (iron (Fe)and zinc (Zn)) analysis. Results showed that adding tempeh flour significantly increased the protein, fat, fibre, iron,and zinc contents of NGP. The NGP had a moisture content of approximately 10%–12%. The higher tempeh flour addition resulted in the higher protein, lipid, Fe,and Zn contents of NGP. The highest protein and minerals (Fe and Zn) were obtained by 15% tempeh flour addition. Adding a higher amount of tempeh flour induced the higher percentage of V-type crystalline structure of amylose–lipid complex. Higher supplementation of tempeh flour resulted in higher cooking loss and decreased adhesiveness, springiness,and cohesiveness of the NGP product.The range of cooking time of NGP was between 5min 25sec and 6min50sec.The supplementation of tempeh flour in the NGP reduced the cooking time. Observation of the morphological properties showed that starch of NGP ingredients had been fully gelatinized during the extrusion process as indicated by absence of intact starch granules.Based on the results, it is suggested to supplement NGP with tempeh flour upto 10% (w/w) to get the nutritional advantage of tempeh without depressing its textural and cooking qualities.

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Đermanović, Branislava, Jovana Kojić, Jelena Krulj, Jelena Perović, Lidija Peić-Tukuljac, Nebojša Ilić, and Marija Bodroža-Solarov. "The effect of extrusion cooking on resistant starch formation in rice flour snack enriched with chicory root." Journal on Processing and Energy in Agriculture 25, no. 2 (2021): 47–51. http://dx.doi.org/10.5937/jpea25-31057.

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The aim of this study was to evaluate the influence of extrusion process variables on the resistant starch content (RS) in a sample of rice snacks with added chicory root (addition: from 20-40%). The effect of different levels of feed moisture (16.3 to 22.5%) and screw speed (500 to 900) rpm, as well as chicory root addition, during extrusion cooking on the resistant starch content of extruded products, was investigated. Results of our experiments have demonstrated a decrease in the resistant starch content after extrusion, which is also observed in some other studies. The resistant starch content was in a range of 0.1302 g/100g to 0.5302 g/100g. According to Yoon's model, the screw speed had the greatest negative influence, while the increased feed moisture had a positive effect on resistant starch content, as well as the share of chicory addition.

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Edwige, Akoa Essoma Flore, Kra Kouassi Severin, Megnanou Rose-Monde, Kouadio Natia Joseph, and Niamke Lamine Sebastien. "Optimization of Dockounou Manufacturing Process Parameters." Sustainable Agriculture Research 3, no. 1 (January 22, 2014): 67. http://dx.doi.org/10.5539/sar.v3n1p67.

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The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou. Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of plantain paste proportion, respectively with maize and rice flours. Concerning cooking time, optimal values were registered at 60 minutes with maize-dockounou, and at 75 minutes with rice-dockounou flour. About fermentation time, the best sensorial characteristics were obtained at 4 hours for rice or maize-dockounou, but at 0 hours for the boiled rice one. Results revealed moreover that 160 °C would be the optimal baking temperature. The optimized maize-dockounou would be better than the rice one on sensorial basis. Optimized maize-dockounou uses a larger quantity of plantain paste than optimized rice dockounou. This optimized dockounou uses shorter fermentation time than the traditional one. In general, the optimized dockounou is better than the traditional. It presents better characteristics and is more appreciated. Thus, optimized-dockounou is a real opportunity to convert rejected senescent plantains into foodstuff to help to feed the populations. That could be a way of food security.

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Silva, Reginaldo Ferreira da, Rosemary Gualberto Fonseca Alvarenga Pereira, José Luis Ramirez Ascheri, and Diego Palmiro Ramirez Ascheri. "Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion." Food Science and Technology 33, no. 1 (March 5, 2013): 7–13. http://dx.doi.org/10.1590/s0101-20612013005000014.

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Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

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Soma, Ida Bagus, and I. Wayan Arcana. "UTILIZATION OF BRAN FLOUR AS AN INGREDIENT IN THE PRODUCTION OF BREAD IN STPBI." Journal of Business on Hospitality and Tourism 1, no. 1 (December 28, 2014): 9. http://dx.doi.org/10.22334/jbhost.v1i1.7.

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Indonesia is an agricultural country where the livelihoods of the majority of the population to grow crops. Geographically Indonesia is an archipelago which also has great natural potential not only in the field of marine but also in agricultural processing. One of the results is a leading Indonesian agriculture is rice. It is not apart from the fact that rice as a staple food of Indonesia. In this study, researchers will describe the manufacturing process and the final result in the making of bread made from bran flour. Where researchers will create four kinds of bread, which is bread without flour bran as quality control (P0), white bread with a mixture of 10% flour bran (P1), white bread with a mixture of 20% flour bran (P2), and bread with 30% bran flour mixture (P3). Objects were observed in this study was to determine the final result of the manufacture of bread to test the texture, color, flavor, and aroma with a mixture of flour bran, the method of making the same, cooking equipment are the same, long fermentation time the same, the temperature of the oven the same and roasting the same time.

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Lina, Eka Candra, and Wenny Surya Murtius. "Sosialisasi Potensi Beberapa Varietas Sorgum sebagai Bahan Baku Makanan Olahan." Jurnal Warta Pengabdian Andalas 27, no. 3 (September 23, 2020): 165–72. http://dx.doi.org/10.25077/jwa.27.3.165-172.2020.

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Sorghum farmers in West Sumatra, especially Padang Pariaman, have low knowledge of sorghum varieties in plants. This is because sorghum relatively new food commodity cultivated in this area. The three varieties of sorghum that are often grown by farmers are numbu, Super 1, and red varieties, which differ in morphology, texture, and taste. The general procedure for harvesting sorghum begins with cutting panicles, drying them in the sun, threshing them, and drying them again until the moisture content reaches 12%. Then the sorghum seeds are crushed using a sosoh machine so that the tannin in the outer skin layer is lost. After going through the filling process, sorghum rice is produced, can be consumed directly by cooking it into porridge, cooked like rice, or mixed with rice (rasgum). Sorghum rice can also be ground into flour and used as a base for making various types of food. The community service team has carried out a chemical analysis of sorghum flour. There are amylose and amylopectin analysis, starch content analysis, starch gelatinization profile, and reducing sugar. The objective of this activity is to transfer knowledge and technology related to sorghum rice and sorghum flour as raw materials for food processing. From the data obtained, known that red sorghum has the best performance as raw material for wet-processed food, while Numbu and Super 1 are suitable as raw materials for dry processed food.

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Choudhury, Gour S., and Akhilesh Gautam. "Effects of hydrolysed fish muscle on intermediate process variables during twin-screw extrusion of rice flour." LWT - Food Science and Technology 36, no. 7 (November 2003): 667–78. http://dx.doi.org/10.1016/s0023-6438(03)00087-2.

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Kour, Jasmeet, Sukhcharn Singh, and Dharmesh C. Saxena. "Kinetic study of extrusion cooking of corn-rice flour blend fortified with nutraceutical concentrates with respect to various physical parameters." British Food Journal 122, no. 2 (December 6, 2019): 586–605. http://dx.doi.org/10.1108/bfj-06-2019-0389.

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Purpose The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the products with respect to several pivotal responses. Design/methodology/approach Corn–rice flour blend fortified with isolated nutraceutical concentrates at two (low and high) levels was extruded at barrel temperature (110°C), screw speed (260 rpm) and feed moisture (17 percent). Extrudates were collected at an interval of 24 s followed by analysis for radial expansion (RE), bulk density (BD), water absorption index (WAI), sensory score (SS), textural hardness, colorimetric values (L*, a* and b*) and color difference (E). Findings The entire data were fitted to zero- and first-order kinetic models. There was a gradual decrease in RE, SS and L* value, whereas an increase in BD, textural hardness and a* value of extrudates fortified with the three nutraceutical concentrates was observed with the successive time interval of 24 s along with a more pronounced effect on color difference (E) observed during the last stages of extrusion time. The zero-order kinetic model was well fitted for BD and a* value, whereas the first-order kinetic model showed better results for RE, WAI, SS, textural hardness, L* value, a* value and b* value of fortified extrudates. Originality/value Nutraceuticals like β-glucans, lignans and γ oryzanol exhibit numerous health-beneficial effects. This study analyzes the kinetics of changes in various responses of extrudates fortified with these nutraceutical concentrates during extrusion.

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Kim, Na Yeong, and Gi-Hyung Ryu. "Effects of Mealworm Content and Extrusion Process on Quality Characteristics of Extruded Rice Flour Infant Food." Journal of the Korean Society of Food Science and Nutrition 47, no. 4 (April 30, 2018): 476–84. http://dx.doi.org/10.3746/jkfn.2018.47.4.476.

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Singh, Jyoti, Jyoti Singh, Krishna Kalyan, Krishna Kalyan, Abigail Yikona, Abigail Yikona, Sourav Sen, et al. "Optimisation of a process for cocoa-based vermicelli." Foods and Raw Materials 6, no. 2 (December 20, 2018): 291–95. http://dx.doi.org/10.21603/2308-4057-2018-2-291-295.

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Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples with 10% cocoa powder were 0.714 g/cm3, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value of the optimised cocoa-based vermicelli was 375 kcal/100g of sample.

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De Pilli, T., A. Derossi, R. A. Talja, K. Jouppila, and C. Severini. "Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)." European Food Research and Technology 234, no. 3 (January 19, 2012): 517–25. http://dx.doi.org/10.1007/s00217-012-1662-6.

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Carvalho, Ana Vânia, Rafaella de Andrade Mattietto, Priscila Zaczuk Bassinello, Selma Nakamoto Koakuzu, Alessandro de Oliveira Rios, Renan de Almeida Maciel, and Rosangela Nunes Carvalho. "Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour." Food Science and Technology 32, no. 3 (July 17, 2012): 515–24. http://dx.doi.org/10.1590/s0101-20612012005000073.

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The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.

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Talukder, S., S. K. Mendiratta, Arvind Soni, Tarun Pal Singh, Lalchamliani Chhangte, R. R. Kumar, Meena Goswami, O. P. Malav, and Irshad A. "Development and quality characterization of mutton snack." Nutrition & Food Science 45, no. 6 (November 9, 2015): 873–82. http://dx.doi.org/10.1108/nfs-04-2015-0041.

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Purpose – The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack. Design/methodology/approach – Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both raw and cooked snack were evaluated. Findings – Emulsion stability and expansion percentage increased significantly (p < 0.05) in all treatment products in both cooking process except in T-III. Significant (p < 0.05) decrease in protein percentage and increase in fat percentage has been recorded in all treatments and cooking process in comparison to control. The overall acceptability scores increased significantly in all the treatments except T-III in comparison to control. On the basis of physicochemical and sensory attributes the microwaved black gram flour-added mutton snack (T-II) was adjudged as most acceptable and was stored for a period of 45 days at ambient temperature. It was concluded that optimized product could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in quality on the basis of evaluations of physicochemical (pH and thiobarbituric acid reacting substances value) and microbiological parameters (total plate count, coliform count and yeast and mould count). Research limitations/implications – Future research may benefit from attempting to modify shelf life of the snack in room temperature by modifying storage and packaging condition. Originality/value – Although incorporation of meat in cereal-based traditional snack and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect. Additionally, limited qualitative research has examined the storage characteristics of meat-incorporated snack at room temperature in eating quality context.

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Gat, Yogesh, and Laxmi Ananthanarayan. "Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks." Journal of Food Science and Technology 52, no. 5 (April 27, 2014): 2634–45. http://dx.doi.org/10.1007/s13197-014-1378-7.

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Yeh, An-I., and Yih-Mon Jaw. "Effects of Feed Rate and Screw Speed on Operating Characteristics and Extrudate Properties During Single-Screw Extrusion Cooking of Rice Flour." Cereal Chemistry Journal 76, no. 2 (March 1999): 236–42. http://dx.doi.org/10.1094/cchem.1999.76.2.236.

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Kara, K., BK Guclu, and E. Baytok. "Comparison of fermentative digestion levels of processed different starch sources by Labrador Retrievers at different ages." Veterinární Medicína 64, No. 4 (April 23, 2019): 158–71. http://dx.doi.org/10.17221/105/2018-vetmed.

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Extruded commercial dog foods contain high levels of carbohydrates. The limited starch digestive capacity of dogs can change with age. The effectiveness of the extrusion (heat-steam pressure) process applied to raw/by-product feedstuffs (different starch sources in terms of starch digestion) may also differ. Therefore, in this study we determined the effects of age and the heat-steam pressure process on the in vitro digestion of different starch sources in dogs. The in vitro digestion was done in faecal inoculums from Labrador Retrievers of different ages (puppy; six months, mature; two years, and geriatric; eight years). The substrates (barley, corn, wheat, rice, oat and potato flours) were studied for in vitro digestion after both extrusion processes (processed; 2.4 bar and 134° C for 14 min) and a non-extrusion (unprocessed). The extrusion process generally increased the in vitro total gas production and true organic matter disappearance (T-OMd) (at 6–48 h) of barley, corn, wheat, rice, and oat flours (P < 0.05). The extrusion process increased T-OMd of potato flour at 6 h (P = 0.005), but did not change at 12–48 h (P > 0.05). The T-OMd at 6–12 h of barley flour by faecal inoculums of ≥ two-year-old dogs was higher than that of six-month-old dogs. The T-OMd and gas production of starch sources cumulatively increased with incubation time (P < 0.05). The molarities of acetic acid, butyric acid and toal volatile fatty acids in the fermentation fluids of barley, rice and wheat flours increased with the extrusion process or faecal inoculums of two- and eight-year-old dogs (P < 0.05). As a result, the extrusion process positively affected digestion of starch sources for medium to large breed dogs at ≥ six months of age. We advise that food meant for medium-size breed dogs that are six months and older should be made with more potato, oat and wheat flours rather than other sources.

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Anchondo-Trejo, Cecilia, Jaime Alonso Loya-Carrasco, Tomás Galicia-García, Iván Estrada-Moreno, Mónica Mendoza-Duarte, Lilisbet Castellanos-Gallo, Rubén Márquez-Meléndez, Beatriz Portillo-Arroyo, and Cesar Soto-Figueroa. "Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)." Molecules 26, no. 1 (December 24, 2020): 54. http://dx.doi.org/10.3390/molecules26010054.

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This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and −6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA’s permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm3, 2.25 N, respectively), corroborated by SEM analysis.

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Levyta, Farah, Dianka Wahyuningtias, and Sarim Sarim. "TRAINING FOR SORGHUM FLOUR BASED CAKE MAKING AS A PART OF FAMILY WELFARE PROGRAM EMPOWERMENT IN PASIRMULYA BANDUNG." ICCD 1, no. 1 (December 11, 2018): 114–18. http://dx.doi.org/10.33068/iccd.vol1.iss1.17.

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Sorghum is a plant of a family of grasses and is still a family with rice, corn, and wheat. Sorghum grows a lot in the yard of Pasir Mulya residence house Banjaran District Bandung West Java. House wife in this village have not used much of this sorghum plant as food. The purpose of this training is to provide knowledge to the house wife about the benefits of sorghum as a cake-making material. The focus of this research is the process of empowering women through training and mentoring to good packaging, so that the house wife can have activities that produce and help the economy in the area. Data collection techniques used in this research are observation, interview and documentation. The data obtained were analyzed using data analysis technique. The results stated that the process of empowerment of house wife group through the training of cooking skills by way of prescribing, teaches the making of correct cookies and hygiene’s, training the use of the right tools, the packaging process to produce a good product and worth selling. The results of sorghum-based cookies are expected to become a consumable gift from the Pasir Mulya.

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Borah, Anjan, Charu Lata Mahanta, and Dipankar Kalita. "Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal." Journal of Food Science and Technology 53, no. 1 (September 11, 2015): 221–32. http://dx.doi.org/10.1007/s13197-015-1772-9.

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Baugreet, Sephora, Joseph P. Kerry, Paul Allen, Eimear Gallagher, and Ruth M. Hamill. "Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming." Journal of Food Quality 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/4737602.

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Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). The effects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P<0.01) a∗ values than the control; however, after the cooking process, L∗, a∗, and b∗ values were similar for all treatments. Textural assessment showed that elevating protein level increased (P<0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification. The commercial binder produced a better bind in combination with protein ingredients. This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

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Prabowo, Dwi Wahyuniarti. "PENGELOMPOKAN KOMODITI BAHAN PANGAN POKOK DENGAN METODE ANALYTICAL HIERARCHY PROCESS." Buletin Ilmiah Litbang Perdagangan 8, no. 2 (December 31, 2014): 163–82. http://dx.doi.org/10.30908/bilp.v8i2.81.

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Pemerintah sampai saat ini belum memiliki daftar komoditi bahan pangan pokok (Bapok) yang konsisten. Terdapat perbedaan pandangan tentang komoditi Bapok antar lembaga pemerintah, misalnya Surat Keputusan Menteri Koordinator Bidang Perekonomian No. Kep28/M.EKON/05/2010 dan Renstra Kementerian Perdagangan 2010-2014 memasukkan komoditi Bapok yang berbeda. Tulisan ini bertujuan untuk mencari kriteria penentuan suatu komoditi untuk dikategorikan sebagai Bapok dan mengusulkan komoditi-komoditi potensial untuk Bapok dengan menggunakan metode Analytical Hierarchy Process. Hasil temuan menyimpulkan enam kriteria penentu komoditas sebagai Bapok yaitu pangsa pengeluaran komoditi dalam pengeluaran pangan rumah tangga; kontribusi kandungan komoditi terhadap karbohidrat; konsumsi terhadap protein; frekuensi konsumsi; kontribusi konsumsi komoditi terhadap vitamin dan mineral; serta pangsa produksi domestik terhadap konsumsi. Berdasarkan kriteria tersebut, calon Bapok yang diusulkan adalah beras, telur ayam ras, kedelai (tahu dan tempe), daging ayam ras, ikan kembung segar, ikan bandeng segar, gula pasir, susu, minyak goreng, dan terigu. The government still does not have consistent list of commodities that classified as staple food. There is a difference view on the staple foods among government institutions. The Economic Coordinating Ministry’s decision letter No. Kep-28/M.EKON/05/2010 and The Ministry of Trade Strategic Plan 2010-2014 for example, listed diiferent kind of staple foods. The aim of this paper is to identify the criteria of commodity which can be classified as staple food and to identify potential commodities that can be included as staple food by using Analytical Hierarchy Process. Six criteria of staple food are expenditure share of food in household spending; contribution to carbohydrate; consumption of the protein; frequency of consumption; contribution to vitamins and minerals; as well as the share of domestic production to consumption. Based on these criterias, the candidates of proposed staple foods are rice, eggs, tofu and tempe, chicken meat, fresh mackerel, fresh milk, fish, sugar, milk, cooking oil, and wheat flour.

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Banki, Ndaliman Mohammed, Aliyu Salihu, Aliyu Muhammad, and Shuaibu Mallam Bala. "Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process." Legume Science 3, no. 1 (January 2021). http://dx.doi.org/10.1002/leg3.73.

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Altaf, Uzma, Syed Zameer Hussain, Tahiya Qadri, Farheena Iftikhar, Bazila Naseer, and A. H. Rather. "Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends." Journal of Food Science and Technology, July 16, 2020. http://dx.doi.org/10.1007/s13197-020-04628-7.

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Majzoobi, Mahsa, and Asgar Farahnaky. "Comparison of the Effects of Extrusion Cooking on Some Cereal Starches." International Journal of Food Engineering 6, no. 3 (April 12, 2010). http://dx.doi.org/10.2202/1556-3758.1456.

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The physicochemical properties of extruded starches from wheat, maize and rice were compared. These samples were extruded with a twin-screw extruder at varying water feed rates of 1.78, 1.25, 0.70, 0.35 and zero kg/h. The expansion of the samples (producing puffed products in all cases) increased with increasing the specific mechanical energy (SME). However maize flour produced the most expanded product, whilst rice samples produced the least expanded one. The cold-water viscosity of the samples at 25.0°C measured by the RVA were different; for wheat samples it decreased with increasing the SME input, for rice samples it showed a reverse relationship with the SME and for maize samples it was rising at lower SME inputs and then falling at higher SMEs. The x-ray diffraction patterns of extruded starches changed from the A-pattern" to V"- and E"- patterns. Determination of the apparent sedimentation coefficients at a constant concentration (s* value) of amylose and amylopectin of the samples showed that degradation of mainly amylopectin could occur during extrusion cooking. Differences in composition and molecular structure of these samples along with the breakdown of amylopectin may be the key factors in explaining the different physicochemical behaviors of these samples.

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Bhat, Tashooq, Syed Zameer Hussain, Bazila Naseer, Abdul Hameed Rather, and Shakeel Ahmad Mir. "Development of thiamine-rich snacks from brown rice using extrusion technology." British Food Journal ahead-of-print, ahead-of-print (December 22, 2020). http://dx.doi.org/10.1108/bfj-08-2020-0732.

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PurposeSnack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn necessitates the need to optimize the conditions for development of brown-rice-based snacks. The aim of this study was to optimize the extrusion cooking conditions for development of brown-rice-based extrudates.Design/methodology/approachExtrusion conditions were optimized through design expert using central composite rotatable design (CCRD) experimental design. The effect of feed moisture (10–22%), screw speed (215–385 rpm) and barrel temperature (95–160 °C) on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), breaking strength (BS) and instrumental color (L*, a*, b*) was evaluated.FindingsAll the system and product responses were significantly (p < 0.01) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination (R2 = 0.992). The optimum extrusion conditions obtained by numerical optimization for development of snacks were moisture content of 12%, screw speed of 350 rpm and temperature of 133 °C. The vitamin B1 content of brown-rice-based snacks was 0.45 mg/100 (50% of RDA) whereas no vitamin B1 was detected in white-rice-based snacks used as control.Practical implicationsThe developed snacks contain 0.45 mg/100 g of vitamin B1. If a person on an average consumes 150 g of snacks in a day, 50% of RDA (1.2 mg/day) for vitamin B1 can be sufficed. Therefore, developed snacks can prove to be a viable vehicle to reduce the vitamin B1 deficiency burden among the target population. Large-scale production and consumption of such type of snacks could improve the nutritional status of vitamin B1 deficient people. Furthermore, it can also provide a good opportunity for snack industry to develop nutritious snacks through utilization of brown rice.Originality/valueBrown rice flour contains nutrients such as iron, calcium, zinc, sodium and vitamin B1 in appreciable portions and was thus explored for development of nutritious snacks. Moreover, developed snacks recorded an overall acceptability of 4.70 out of 5, which depicts it is acceptable for mass production and consumption.

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Danbaba, Nahemiah, Iro Nkama, and Mamudu Halidu Badau. "Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process." International Journal of Food Studies 8, no. 1 (April 16, 2019). http://dx.doi.org/10.7455/ijfs.v8i1.499.

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In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm-3, 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

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Acg, Gomes, Lima Mcpm, Caliari M, Alves Dg, Machado Alb, Egea Mb, and Martins Krb. "Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality." Current Nutrition & Food Science 15 (July 12, 2019). http://dx.doi.org/10.2174/1573401315666190712222223.

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Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

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"Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process." International Journal of Food Studies 8, no. 1 (April 18, 2019): 14–29. http://dx.doi.org/10.7455/ijfs/8.1.2019.a2.

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NABESHIMA, ELIZABETH HARUMI, JORGE MINORU HASHIMOTO, and AHMED ATIA EL-DASH. "EFEITO DA ADIÇÃO DE EMULSIFICANTES EM MASSAS ALIMENTICIAS SEM GLÚTEN PRODUZIDAS COM EXTRUSORA TERMOPLÁSTICA." Boletim do Centro de Pesquisa de Processamento de Alimentos 21, no. 2 (December 31, 2003). http://dx.doi.org/10.5380/cep.v21i2.1161.

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Foram produzidas massas alimentícias instantâneas sem glúten a partir de farinha de arroz suplementadas com aditivos, utilizando-se extrusor de laboratório Brabender de rosca única. Foi testada a adição dos emulsificantes, estearoil lactil lactato de sódio (Esterlac) e monoglicerídio destilado (Dimodan), ambos nas concentrações de 0,00; 0,25; 0,50, 0,75 e 1,00%, além da mistura dos mesmos (0,00:1,00; 0,50:0,50; 0,75:0,25 e 0,00:1,00%). Também foram estudadas as propriedades de cozimento. A adição de emulsificante tanto individualmente como em mistura melhorou a qualidade do produto, principalmente pela propriedade lubrificante. Essa facilitou o processo de extrusão e possibilitou o uso de temperaturas de extrusão acima de 90°C sem formação de bolhas no interior das massas. O uso do Dimodan exerceu maior influência sobre o produto do que o Esterlac, principalmente em relação ao aumento de volume e de peso do produto cozido. Os melhores resultados foram obtidos com a mistura de 0,75% de Dimodan e 0,25% de Esterlac. No entanto, as massas alimentícias contendo Dimodan, individualmente ou em misturas, apresentaram rachaduras laterais após o cozimento. AbstractEFFECT OF EMULSIFIERS ADDITION IN PASTA WITHOUT GLUTEN PRODUCED BY THERMOPLASTIC EXTRUDER Instantaneous pasta without gluten were produced from rice flour suplemented with additives, prepared by laboratory extruder. The addition of the emulsifiers, sodium stearoyl-2-lactylate (Esterlac) and distilled monoglyceride (Dimodan) was tested, both in the concentrations of 0,00; 0,25; 0,50, 0,75 and 1,00%, and also the mixture (0,00:1,00; 0,50:0,50; 0,75:0,25 and 0,00:1,00%). The cooking properties were also studied. The emulsifier addition individually as in mixture brought improvements in the quality of the product, mainly for the lubricating property. This facilitated the extrusion process and made possible the use of temperatures of extrusion over 90°C, without bubbles formation into the pasta. The use of Dimodan had higher influence on the product than Esterlac, presenting the highest values of volume and weight increase of the cooked product. The best results were obtained through the mixture of 0,75% Dimodan and 0,25% Esterlac. However, the pasta containing Dimodan, individually or in mixtures, presented lateral cracks after cooking.

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Bailey, Charlene, and Klaus Englyst. "Evaluation of mechanisms responsible for glycaemic index values for cereal based food groups with a focus on slow release carbohydrates." Proceedings of the Nutrition Society 79, OCE2 (2020). http://dx.doi.org/10.1017/s0029665120006412.

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AbstractThe glycaemic index (GI) concept has highlighted the detrimental metabolic impact of consuming foods high in rapidly released carbohydrates. However, diverse food properties such as slow release carbohydrates, viscous fibre, fructose, fat and protein can all result in foods with low GI values, with not all of them considered to be health beneficial.The study aim was to identify the mechanisms responsible for the GI values for various food groups. Data was collated and evaluated for GI, presented here as mean (range), macronutrient composition and starch digestibility measures with a focus on slowly digestible starch expressed as percent available starch (%SDS).Wheat breads had high GI values for both white, 73 (59–88) and wholemeal, 70 (52–85). While wheat flour contains > 50% SDS, the moist heat conditions during baking gelatinises starch and most breads had low %SDS 5 (3–10). Rye breads containing kernels had lower GI, 59 (41–78) and higher %SDS, 16 (12–24). Cooked grains had diverse GI 57 (29–75), with a key determinant being kernel integrity, influenced both by grain type and cooking conditions. Typical GI and %SDS values respectively for cooked grains were: white rice 65, 28; bulgur wheat 48, 40; pearl barley 29, 53. Pasta was similar in that matrix integrity determines starch digestibility and hence GI, 49 (40–57). Pasta thickness, ingredients and cooking time all influence %SDS 37 (30–47). The fat and sugar in bakery products sometimes contributed to lower GI, 66 (55–92), while the %SDS was low 5 (1–9). For biscuits, varied moisture content during baking impacts on the extent of starch gelatinisation explaining the range in %SDS 24 (12–42) and GI 51 (47–56). Crackers are baked with high moisture and consequently had low %SDS, 6 (5–7) and high GI, 67 (60–78). Breakfast cereals, produced by extrusion had low %SDS, 3 (2–4), but sugar contents contributed to a wide GI range, 69 (46–87).This study highlights the prevalence of rapidly digestible starch in many types of cereal based foods, due to processing techniques that result in easily dispersed food matrices and gelatinised starch. High fat and sugar products can have low or medium GI values despite having high contents of rapidly released carbohydrates, and as such GI could be considered an inconsistent measure of carbohydrate quality. Having information on starch digestibility profiles can identify the low GI foods that are rich in slow release carbohydrates, the consumption of which should be promoted.

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Journal articles on the topic 'Rice flour Food Cooking (Rice flour) Extrusion process'

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